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Lynn's Chive Sauce Cutlets

1/2 pound fresh mushrooms, cut into quarters
2 tablespoons sliced green onions with tops
1 tablespoon lemon juice
6 tablespoons butter, softened
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 whole Turkey Breast, cut into cutlets
3/4 cups turkey broth
1 cup heavy cream
2 tablespoons chopped fresh chives

D I R E C T I O N S

In a medium-sized skillet saute mushrooms and onions in 2 tablespoons butter for 2-3 minutes. Add lemon juice and set aside. Mix flour, salt and pepper; coat turkey. Saute turkey steaks in 3 tablespoons butter in a large skillet over medium heat, turning frequently, for 2-3 minutes (do not brown). Add turkey broth and heat to boiling. Reduce heat and simmer covered for 15 minutes. Remove turkey from skillet and keep warm. Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir in 1/4 cup pan juices gradually. Stir flour mixture into remaining juices in skillet. Cook over low heat, stirring constantly, until smooth. Stir in reserved cream gradually. Cook, stirring constantly, until smooth. Stir in reserved mushrooms, onions and the snipped chives. Arrange turkey on a serving platter and spoon part of sauce over; pass remaining sauce.

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